When I first started this blog back in 2016, Tresind<\/a><\/strong> was one of the first ‘big’ fine dining experiences I had in Dubai (read my original review, here<\/a>).\u00a0 I was struck by the creativity, which is also echoed in the sister restaurant, Carnival by Tresind<\/a>, which not only takes gastronomy to new levels, but also frequently changes the entire menu.\u00a0 However, on some retrospection, I realized while the food at Tresind stood the test of time (mushroom chai, anyone?), the former experience did not.\u00a0 The too low ceilings, dated decor, and children screaming throughout the venue (even late on a Friday night) did not, in my opinion, equate to an authentic fine dining experience.\u00a0 Thus, I was excited to hear about the refurbishment and refresh for Tresind.\u00a0 Hubs and I, finally free from jet lag, chose a recent Saturday night to check out the new experience.<\/p>\n

Stepping off the elevator, we were warmly greeted and immediately took in the new layout.\u00a0 While I still wish the ceiling was a bit higher (floors at Al Nassima always feel cramped to me, not sure why), the refurbishment (much like Brunswick<\/a>) is a big step in the right direction.\u00a0 Previously, the overlarge chairs and clunky design distracted from the creativity and delicious dishes that Tresind were known for.\u00a0 Now, the modern blue palate, updated floors, and overall decor are a much better fit.<\/p>\n

We’re invited into the lounge area, which is chicly outfitted in the same shades of blue found throughout the restaurant.\u00a0 Slick fonts of the drink names make for creative artwork on the walls.\u00a0 We’re met personally by the best bartender in the city, Mr. Sherine John<\/a> (what? anyone want to fight me on this?\u00a0 He’s so incredibly creative).\u00a0 As usual, Hubs orders a take on the Old Fashioned, while I opt for something from the Petit series (something mild, as I’d – oops – overdone it the day before at Brunswick).\u00a0 While seated in the lounge, we were given an amuse bouche — in the form of a drink, which I found to be not only creative, but also delicious.\u00a0 With fresh, chilled towels to wipe and clean our hands with, things were off to a great start.<\/p>\n

After finishing our cocktails, we decided to move to our table, which, as mentioned, was also a substantial improvement over the previous version.\u00a0 Here, tasteful and modern decorations are in place.\u00a0 To further enhance our experience, a vase (urn?) was brought out to release a cooling, sweet-smelling\u00a0fog around our table — let no sense go untouched.\u00a0 We then begin with a tray of amuse bouche, four separate bites to tempt the palate.\u00a0 Explanations are on point, and Sherine stops by to see if we might be tempted to enjoy another cocktail.\u00a0 Even though it’s a school night, we are easily persuaded.\u00a0 Hubs receives the memorable Sailor Jerry inspired drink, which fits well with one of his sleeves (and prompts me to finally start this side piece Instagram account<\/a>).\u00a0 I am presented with a rose infused cocktail.\u00a0 As I’m not particularly a fan of rose — too floral and prone to give me a headache, it’s not one I would personally order again, but the presentation is perfect.<\/p>\n

The meal is well paced, with portions aligning for the number of courses we’re given.\u00a0 And for those interested, there are both veg and non-veg options available for the degustation.\u00a0 Each course is a lovely balance and showcases the various skills of the kitchen.\u00a0 Our favorite of the starters was most likely the butter pepper garlic prawns<\/em>, which is made at the table.\u00a0 Moving forward, guests will be impressed by the showstopper of the…palate cleaner?\u00a0 Yes, the largest plate is saved for the yuzu berry sorbet blend.\u00a0 And why not?\u00a0 This is Dubai, after all.<\/p>\n

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Mains were a highlight, with the kadhai lobster<\/em>,<\/span> a particular favorite.\u00a0 Beautifully presented, there is not much more that can be done to the dish.\u00a0 Waiters are on hand to serve the everything, such that guests will feel very looked after throughout the meal.\u00a0 As a special request, we’re also given the memorable\u00a0mushroom chai<\/em> (which can be ordered a la carte).\u00a0 For our final courses, there is a dessert, a sweets trolley, and petit fours.\u00a0 The concept of the sweets trolley is a uniquely inspired one, and a decision I haven’t seen many other places.\u00a0 Allowing guests to make their own choices is an excellent way to engage people.<\/p>\n

Overall, while food and service hit their marks at Tresind, I couldn’t help but compare to the talents of Chef Pradeep over at Mint Leaf of London<\/a>.\u00a0 When I asked Hubs which restaurant he preferred, his answer was the same as mine.\u00a0 For reasons I can’t precisely define, I think Mint Leaf manages to edge out Tresind.\u00a0 That said, I’m super excited about upcoming projects with Tresind.\u00a0 The refurb was just a start — I can’t wait to see what the Chef’s Studio is all about.\u00a0 Furthermore, at AED300 for the non-veg tasting menu, the value for money is incredible.<\/p>\n

Would I go back to Tresind?\u00a0 Yes, definitely.\u00a0 Dubai doesn’t have many restaurants that deliver dishes of this caliber, with an enhanced cocktail menu to match.<\/p>\n

Who is Tresind best for?\u00a0 Those looking for something a bit different, but with familiar comforts still available.<\/p>\n

Have you been to the newly relaunched Tresind?<\/strong><\/p>\n

A to Za’atar was a guest of Tresind.\u00a0 Opinions are my own, just ask my husband.<\/em><\/p>\n

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